Tres Leches Cake is a heavenly indulgent cake that is soaked in three types of milk. Very moist, delicate and creamy this a perfect dessert after a nice hearty meal.
Preheat oven to 350 F. Grease the bottom of two 9- inch round pans and line with parchment paper. Do not grease the sides.
In a bowl of stand mixer, beat 6 large eggs using high speed for one minute. With the mixer still on, gradually add 1 cup of sugar and continue beating until the eggs are thick, pale and fluffy. This should take about 8-10 minutes.
To test if the eggs are ready, lift the beater from the mixture or use a spatula to let a small amount of batter to drift back to the surface. The batter should drift in thick ribbon-like figures that do not sink in immediately once it hits the surface of the mixture. It should also have tripled in volume.
Combine the baking powder and flour and sift the mixture over the cake 1/3 at a time. After each addition, use a rubber spatula to gently fold the powders into the egg batter using repeated scooping motions until no streak of four remains.
Divide batter evenly between prepared pans and bake for about 25 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let the cake cool for 15 minutes on a wire rack then remove from the pan to cool completely.
Lay the first layer of the cake on your rimmed serving plate. Poke holes all over the surface of the cake using the tines of a fork.
Gradually pour half of the milk mixture over the surface of the cake, stopping frequently to avoid the milk from overflowing. Let cake sit until the liquid is absorbed by the cake (no milk mixture is on top of the cake. Some milk on the base is ok).
Meanwhile, beat the heavy cream with the icing sugar on a high-speed until stiff peaks are formed. Spread 1/3 of the icing on the surface of the first layer of the cake. Lay the second layer of cake on top and poke holes all over the surface again. Gradually pour remaining half of the milk mixture over the second layer. Let sit until no liquid is sitting on the surface of the cake.
Ice the top and sides of the cake completely using the remaining whipped cream. Top the cakes with cherries.
Sponge cake recipe adapted from Natasha's Kitchen.